Combine the first eight ingredients in a small bowl to make the Seasoning Mix. Combine the Seasoning Mix with the vinegars, tamari and water in a bowl.

Cut the peppers into 1-inch squares and add them to the marinade. Marinate for at least 4 hours, preferably overnight, before serving. Store in the refrigerator.

NOTE: To fire-roast the peppers: If you have a gas stove, simply place them right on the burner, in a high flame, and roast, turning with tongs, until the outer skin is charred all the way around. If your stove is electric, you can roast in a preheated 500°F oven. Plunge the roasted peppers into ice water to stop the cooking, then rub off the black, charred skin under running water. It should slip right off, but if there are stubborn spots, just remove them with a sharp knife.